Reginette with Scallops & Tomatoes
Recipes
Reginette with Scallops & Tomatoes
This is the most simple and quick dish to pull together, but oh so tasty!
Reginette are a specialty pasta in Italy, which are long, wide pappardelle-like pasta with a frilled edge. Outside of Italy, these are probably going to be pretty hard to find in a supermarket, but it is possible for you to make these on our own or find an alternative. This recipe will also work with pappardelle, or you can buy some fresh lasagne sheets and cut them in strips with a frilled roller.
It remains a light dish, perfect in the summer months dining al fresco with a glass of chilled white wine.
Serves:
4 people
Total Time:
20 Minutes
Ingredients
500g fresh pasta
200g of cherry tomatoes
Bag of scallops
2 cloves of garlic
Olive oil
Instructions
Step 1: Boil the water and salt in a saucepan. Once the water has boiled, add in the fresh pasta.
Step 2: While the water is boiling, just before you add the pasta to the water: cut two cloves of garlic into quarters and add them to a wok with a little olive oil on high heat.
When the olive oil starts to sizzle, add in the halved cherry tomatoes and toss for a minute or two.
Step 3: Add the scallops to the tomato and garlic and allow them to cook. This should be around 2-3 minutes. Add a little sprinkling of salt while cooking, and if you would like this dish to be spicy, add some spice at this stage.
Step 4: Drain the pasta and add the pasta to the wok, mixing all the ingredients together.
Step 5: Plate up and serve with a drink of choice, such as a cool glass of white wine.
Chef's Tip: When adding the salt to the water, make sure that it is a handful of salt. One fantastic quote about cooking pasta states that the water has to be as salty as the Mediterranean. The salt helps the pasta cooks better and ensures that it doesn't stick together.
